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pro vyhledávání: '"Gerry Irawan"'
Autor:
Putri Ramadhany, Gerry Irawan
Publikováno v:
Jurnal Teknologi dan Industri Pangan, Vol 33, Iss 2, Pp 148-156 (2022)
Sorbet is one of common frozen desserts. It is prepared with low concentration of fat and protein; thus, the use of stabilizer in sorbet formulation extremely dictates the final properties. This current work investigated the quality (hardness, total
Externí odkaz:
https://doaj.org/article/add3cc75767341b790f766003dc1f9a6
